Healthy Recipes: Mexican Street Corn


Your healthy recipe this month from Chef Kyle Williams, head chef of our Live Blue Kitchen + Cafe, is Mexican Street Corn. It’s a simple and delicious side dish for any meal. Mexican Street Corn will pair well with grilled meats and your favorite summer beverage. Bon appétit!






Yields 4 portions


For the Corn

  • 4 each – corn, local, whole, leave stem on, remove leafs
  • ½ cup – butter, unsalted, real
  • 1 Tbsp – chili powder
  • 1 Tbsp – smoked paprika
  • Salt and pepper to taste

For the Sriracha Mayo Sauce

  • ½ cup – reduced-calorie mayo
  • 1-4 Tbsp – Sriracha hot sauce

For the Chili Lime Crema

  • 1 cup – low-fat sour cream
  • 1 Tbsp –fresh squeezed lime juice
  • 2 teasp – lime zest, fresh
  • 1 Tbsp – chili powder


  • 4 Tbsp – unsalted butter
  • 2-3 Tbsp – fresh cilantro, rough chopped
  • 2-4 Tbsp. – Mexican Cotija cheese, crumbled
  • 1 lime – cut in wedges
  • Dash – dry, ground smoked paprika
  • Optional – sliced jalapeño

Method of Preparation:

  1. Pre-heat outdoor grill.
  2. While grill is heating up, season all sides of corn with butter, chili powder, paprika, salt and pepper.
  3. Once grill is hot, begin grilling corn. Leave stem hanging off the grill away from heat so it does not burn. Rotate throughout to evenly grill.
  4. For Sriracha mayo, whisk all ingredients together. Reserve cold inside squeeze bottle.
  5. For chili lime crema, whisk all ingredients together. Reserve cold inside squeeze bottle.
  6. Once corn is finished cooking, remove from grill and re-rub with butter, then plate on large serving platter.
  7. For garnishing, drizzle Sriracha mayo over corn, drizzle chili lime crema over corn, sprinkle cilantro, cheese, and a couple dashes of smoked paprika, alongside with lime wedges.
  8. Enjoy!

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